In a small bowl, combine the eggs, vanilla essence, almond essence and raisins. Cover and refrigerate for at least one hour. Preheat oven to 180 degrees C. Grease baking trays.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Combine the flour, bicarb soda, salt and cinnamon; stir into the sugar mixture. Mix in the raisin mixture until well blended. Stir in oats. Roll into 3cm balls and place them 5cm apart onto the prepared baking trays.
Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.